Recipes tagged with #method
179 recipes
Sous-B-Q™: Black Pepper Cured Magret Breast
Magret duck breasts have grown in popularity and can be treated similarly to beef or even pork--cured, for example.
Sous Vide: Beef Skirt Steak, Bacon, Dark Side BBQ Sauce
Calling this specialty cut a "steak" presumes extremely thin slicing to overcome the inherent toughness. Fortunately, sous vide is able to meet the challenge.
Sous Vide Cheeseburgers in the Pellet Grill!
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes a foregone conclusion. The patty comes out of the tank cooked to a precise appearance of doneness. This subsequent treatment demonstrates how to introduce natural smoke into the equation.
Sous Vide: Pork Spareribs, JerkiTerrAsian Cool Rub, Scorched Tomatoes, Hinode Rice
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.
Dark Side BBQ Sauce
This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.
Sous Vide/Sous-B-Q: What Every Pork Rib Lover Should Know
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.